OLLO 2013!

source: Mr Google

OLLO! Happy New Year everybody! It has been quite a while not doing any recipes from Rose's Heavenly book. So today I am baking a Marble Velvet Cake page 52 of the abovementioned book (picture below, the lady in red). It is not just another marble cake, it is a sour cream based and it uses egg yolks only...6 of them! But of course obviously, Western desserts are just too sweet for me so I did a little bit modification on the sugar.

Marble Velvet Cake

Batter:
85 gm (3 oz) dark chocolate, chopped (I used Valrhona Manjari 64%)
112 gm (4 oz) egg yolks, about 6 of them
1 cup sour cream ( I don't have it so I used 1 cup of buttermilk instead)
2 tsp vanilla essence
3 cups sifted cake flour
1 1/4 cup caster sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
255 gm unsalted butter, room temperature

Let's bake it:

1. Grease one 10-cup metal fluted tube pan and sift some flour over it
2. Preheat oven to 160 degrees Celsius
3. Put the chocolate in a microwavable glass bowl and heat it for 15 seconds, stir with silicone spatula, heat it again for 15 seconds and stir, repeat the process until the chocolate fully melted. Put aside to cool. You can also use a double boiler method.
4. In a medium bowl, whisk the yolks, 1/4 cup of the sour cream and vanilla until just combined.
5. In the bowl of a stand mixer, mix the flour, sugar, baking powder, soda and salt on low speed for 30 seconds. Add the butter and the remaining sour cream, mix until all the dry ingredients are moistened. Scrape the sides and beat for another 1 1/2 minutes.
6. Gradually add the egg mixture in 3 parts, beating on medium speed every 20 secs after each addition.
7. Scoop out about 1 1/2 cups of the plain batter into a medium bowl and stir in the melted chocolate, mix well until the color fully incorporated.
8. Scoop 1/3 of the plain batter into the prepared pan. Top with half of the chocolate mixture. Spread gently but evenly. Top another third of the plain batter followed by the remaining chocolate mixture. Finally, top with the remaining plain batter, spread evenly.
9. Dip a tablespoon into the batter,without touching the sides or bottom, lift up and over in a folding motion, like the roll of a wave, 6-8 times, going all around the pan. Smooth the surface evenly.
10. Bake for 50 minutes or until a wire tester inserted into the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes before invert it onto a wire rack. Cool completely